Creamy Cilantro Lime Pasta

Why You’ll Love This Recipe

I love this recipe because it’s the perfect balance of creamy, tangy, and herby flavors. The avocado adds a luxurious texture without being too heavy, while lime juice and cilantro keep everything bright and vibrant. I also appreciate that it’s vegetarian, comes together in under 30 minutes, and uses simple, wholesome ingredients. It’s a dish that feels healthy but still deeply satisfying.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

12 oz fettuccine pasta
1 cup fresh cilantro leaves, packed
1 medium avocado, pitted and peeled
1/2 cup heavy cream
1/4 cup lime juice (about 2 limes)
2 cloves garlic, minced
1/2 teaspoon salt (adjust to taste)
1/4 teaspoon black pepper
1/2 cup grated Parmesan cheese
1/4 teaspoon red pepper flakes (optional, for heat)
Extra cilantro and lime wedges, for garnish

Directions

I start by bringing a large pot of salted water to a boil, then I add the fettuccine and cook it according to the package directions until al dente. Before draining, I reserve about a cup of the pasta water, then drain the pasta and set it aside.

Next, I prepare the sauce. In a blender or food processor, I combine the fresh cilantro, avocado, heavy cream, lime juice, minced garlic, salt, black pepper, and half of the Parmesan cheese. I blend everything until smooth and creamy, tasting to adjust the seasoning if needed.

In a large mixing bowl, I toss the warm pasta with the sauce, adding the reserved pasta water a little at a time until the sauce coats the noodles evenly. I want the sauce to be creamy but not too thin, so I add water gradually to get just the right consistency.

Once mixed, I divide the pasta into bowls, top with the remaining Parmesan cheese, and finish with a sprinkle of red pepper flakes for a touch of heat. I like to garnish with extra cilantro and lime wedges for a fresh, zesty presentation.

Servings and Timing

This recipe serves 4 people.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

I sometimes switch up the pasta and use spaghetti, linguine, or even penne for a different texture. For extra protein, I add grilled shrimp, chicken, or tofu. If I’m craving more veggies, I toss in sautéed mushrooms, cherry tomatoes, or spinach. For a lighter version, I use half-and-half instead of heavy cream or replace it entirely with Greek yogurt for a tangy twist.

Storage/Reheating

I store any leftovers in an airtight container in the refrigerator for up to 3 days. Since the sauce contains avocado, it’s best enjoyed fresh, but it still tastes great the next day. To reheat, I warm it gently on the stove with a splash of milk or cream to restore the creamy texture. I avoid microwaving for too long, as it can change the consistency of the sauce.

FAQs

Can I make this pasta vegan?

Yes, I simply replace the heavy cream with coconut cream and use nutritional yeast instead of Parmesan for a vegan-friendly version.

What can I use instead of avocado?

If I don’t have avocado, I use a small amount of cream cheese or Greek yogurt for creaminess.

Can I use dried cilantro instead of fresh?

Fresh cilantro gives the best flavor and color, so I always recommend using it. Dried cilantro won’t provide the same vibrancy.

How do I prevent the sauce from turning brown?

I add the lime juice right away—it helps keep the avocado bright green and prevents oxidation.

Can I make the sauce ahead of time?

Yes, I prepare it a few hours in advance and store it in the fridge in an airtight container with a thin layer of lime juice on top to keep it fresh.

What type of pasta works best?

I like using fettuccine because the wide noodles hold the creamy sauce perfectly, but linguine or spaghetti also work well.

How can I make it spicier?

I increase the red pepper flakes or blend in a small jalapeño for a bolder kick.

What protein goes well with this pasta?

Grilled shrimp, pan-seared chicken, or crispy tofu complement the creamy, citrusy sauce beautifully.

Can I serve this pasta cold?

Yes, it makes a delicious cold pasta salad for summer. I just chill it and add a little extra lime juice before serving.

How do I thicken the sauce if it’s too runny?

I blend in a bit more avocado or Parmesan until it reaches the creamy texture I want.

Conclusion

I love how fresh, creamy, and satisfying this cilantro lime pasta is. The combination of zesty lime, smooth avocado, and fragrant cilantro creates a vibrant dish that feels both comforting and refreshing. Whether I’m making a quick weeknight meal or serving something special for guests, this pasta always delivers bright, bold flavor with minimal effort.